Scientific Program

Conference Series LLC Ltd invites all the participants across the globe to attend 29th European Nutrition and Dietetics Conference London, UK.

Day 1 :

  • Sessions
Location: Webinar
Biography:

Dr. Jyoti D. Vora, an eminent Biochemist is the Head ofthe Department of Biochemistry and Food Science andQuality Control, Ramnarain Ruia College, India. Dr. JyotiD. Vora has graduated with Honors in Microbiology andChemistry from University of Mumbai in 1977, followedby Post graduation in Biochemistry by research in 1980.In 1984, she completed her Doctoral degree inBiochemistry from IIT, Mumbai. She has been conferredvarious academic honors including the Fellowship of theSociety of Science, MASFFBC at Harvard Medical School,Boston, USA.She is an avid researcher in the field of Biochemistry, with over 40 publications in variouspeer-reviewed national and international scientific journals. She has also deliveredlectures and oral presentations as an invited speaker at several national and internationalseminars, conferences. She has authored of 3 books in the realm of Biochemical researchpublished by Lambert Academic Publications, Germany.

Abstract:

Hazard Analysis Critical Control Point (HACCP) is an emerging concept protecting any and every manufacturing process, right from gathering the requirements up to the final step of development of the product. This can be applied to any desired and relevant field for the optimization of the over-all process and attaining the best possible outcomes form the optimized process. Total Quality Management (TQM) forms the basis of HACCP Analysis and this process is employed during the novel product development. The idea of development of a novel recipe with the use of wheatgrass (Triticum aestivum) was to present this valuable plant in an alluring form, which can be enjoyed by all. The wheatgrass plant and its preparations have been consumed since ages, in different forms in order to maintain optimum health conditions. Determining various critical control points for the entire recipe development process and suggesting remedial measures was the chief aim. The entire procedure of the novel product development can thus be validated with the help of HACCP and is a step towards corrective action required for enhanced product quality, enriching the total product likeliness and acceptability. The novel product can be further used as a nutraceutical, promoting optimum health and nutrition.